Step 1

Heat butter and oil in saucepan set over medium heat; cook onion for 2 to 3 minutes or until slightly softened.

Step 2

Stir in rice; cook for 1 to 2 minutes or until well coated. Stir in 2 cups water, Roasted Chicken Base and turmeric; bring to boil.

Step 3

Cover and reduce heat to low; cook for 15 to 20 minutes or until most of the liquid is absorbed and rice is tender. Remove from heat; let stand for 5 minutes.

Step 4

Fluff with fork. Stir in cranberries, pine nuts and parsley.